Behold , The beauty of "Gateau St. Honore" A desert named after "Saint Honore", the patron Saint of pastry chefs, bakers and confectioners. It is also the must pass element of pastry school students , that includes several elements and techniques that bakers should try at least once: puff pastry, cream puff dough, caramel and pastry filling. The Gateau St. Honore was made with a baked Puff Pastry bottom with strawberry pastry cream piped around the inside of the outside edge. The small pastry cream filled cream puffs that were dipped in pink colored fondant (Glaze Iceing) are set on top of that, kind of forming a wall or dam. The inside of that has diplomat creme ( a combination of the strawberry pastry cream ,gelatin and whipcream).